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Chili-Crusted Fresh Spinach and
Grilled Chicken Couscous Salad with

Caesar Salad Feta Cheese
MAKES 4 (1½-CUP) SERVINGS
MAKES 4 SERVINGS

Nutrients per Serving: Calories 335, Total
Nutrients per Serving: Calories 335,
Total Fat 8g, Saturated Fat 2g, Protein 37g, Fat 10g, Saturated Fat 4g, Protein 16g,
Carbohydrates 34g, Cholesterol 72mg, Carbohydrates 50g, Cholesterol 21mg,
Dietary Fiber 7g, Sodium 533mg Dietary Fiber 9g, Sodium 622mg
Dietary Exchange: 3 Bread/Starch, 1½ Fat, 1 Meat
Dietary Exchange: 2 Bread/Starch,
1 Vegetable, 3 Meat
1 cup water 1. Microwave water in medium micro-
1 to 2 lemons ¾ cup uncooked whole wheat wavable bowl on HIGH 2 to 3 minutes
1 tablespoon minced garlic, couscous or until boiling. Stir in couscous. Cover
divided ½ (15-ounce) can white beans, with plastic wrap; let stand 5 minutes
1½ teaspoons dried oregano rinsed and drained or until liquid is absorbed.
leaves, crushed, divided 1 cup (2 ounces) coarsely 2. Place couscous in fine mesh
1 teaspoon chili powder chopped spinach leaves, strainer. Rinse under cold water
packed
1 pound boneless skinless until cool; drain.
chicken breasts 1 can (2¼ ounces) sliced black
olives, drained 3. Combine beans, spinach,
1 tablespoon olive oil olives, salami, vinaigrette, vinegar,
3 slices (1 ounce) hard salami,
2 anchovy fillets, minced oregano, basil and red pepper
cut into thin strips
1 large head romaine lettuce, 3 tablespoons fat-free flakes in large bowl.
cut into 1-inch strips
vinaigrette 4. Add couscous to spinach mixture;
¼ cup grated Parmesan cheese
3 tablespoons cider vinegar stir until blended. Add cheese;
4 whole wheat pita breads or 1 tablespoon dried oregano toss gently.
whole wheat rolls
1½ teaspoons dried basil
Cook’s tip: To cool couscous
1
1. Grate lemon peel; measure 1 to 2 / 8 teaspoon red pepper flakes quickly, fluff with a fork, spread in a
teaspoons. Juice lemon; measure ¼ cup. 3 ounces sun-dried tomato and thin layer on a baking sheet and let
Combine lemon peel and 1 tablespoon basil feta cheese, crumbled stand 5 minutes.
juice in small bowl. Set ¼ teaspoon
garlic aside. Add remaining garlic,
1 teaspoon oregano and chili powder Warm Shrimp, Artichoke
to lemon peel mixture; stir to combine.
Rub chicken with lemon peel mixture. & Parmesan Salad
MAKES 4 SERVINGS
2. Combine remaining 3 tablespoons
lemon juice, ¼ teaspoon garlic, remain-
ing ½ teaspoon oregano, oil and an-
chovies in large bowl. Add lettuce; toss Nutrients per Serving: Calories 196, Total Fat 3g, Saturated Fat 1g, Protein 24g,
Carbohydrates 21g, Cholesterol 133mg, Dietary Fiber 7g, Sodium 757mg
to coat. Sprinkle with cheese; toss.
Dietary Exchange: 1 Bread/Starch, 3 Meat
3. Spray cold grid with nonstick cook-
ing spray. Prepare grill for direct grilling. 1 can (14 ounces) water-packed 1. Drain and rinse artichoke hearts.
Place chicken on grid 3 to 4 inches quartered artichoke hearts Combine with shrimp and dress-
above medium-hot coals. Grill chicken 20 frozen cooked tail-on ing in large, deep skillet. Cover and
5 to 6 minutes. Turn chicken; grill 3 to premium shrimp (12 ounces) cook over medium heat 10 minutes,
4 minutes or until chicken is no longer ½ cup fat-free Italian salad stirring occasionally.
pink in center.
dressing
2. Divide salad blend among
4. Arrange salad on 4 large plates. Slice 1 bag (12 ounces) salad blend 4 dinner plates. Top salad with
chicken; fan on each salad. Serve with ¼ cup (1 ounce) shredded shrimp-artichoke mixture.
pita breads. Parmesan cheese Sprinkle with cheese.
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